Borscht

Borscht

Serves 6

Ingredients:
Oil
Onions
Beets, with greens reserved
Potatoes
Carrots
Celery
1 quart water
1 teaspoon caraway seeds
1 tablespoon red wine vinegar
1 tablespoon agave syrup
1 teaspoon salt
1 teaspoon dried dill
Black bread, for serving (optional)
Soy yogurt or soy sour cream, for serving (optional)

Directions:
1. Set a large soup pot over high heat. When hot, add the oil and onions and sauté, reducing the heat when the onions start to brown. Cook at least until translucent. Add the beets, potatoes, carrots and celery and stir for about 5 minutes.
2. Chop 2 cups of the reserved beet greens. Add to the pot with the water and caraway and bring to a boil.
3. Lower the heat and simmer until the beets are very tender, about 10 minutes. Add the vinegar, agave syrup, salt and dill and simmer 5 minutes more.
4. Serve hot with black bread, or refrigerate until cold and serve with a dollop of soy yogurt, if desired.